There are a three ways to cook Stoysich Fresh Sausage: Stovetop, Oven and Grill. Sit back for a longer read - we've got quite a bit of information to share. Some may argue one method is better than the other. In the end, you'll use the method that produces the results that you like. Fresh Sausage is raw and must be fully cooked. As a general rule, you want the sausage to be moist on the inside and slightly crispy on the outside.
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Cooking Method #1:
Cook Fresh Stoysich Sausage in a Skillet
Whether you want to grill or sauté sausages, if you gently pre-cook them first, then all they need is a quick browning.
There are two schools of thought on this method - we will discuss them both. Cooking on the stovetop always requires water in the pan. Some like to simmer in about an inch of water, beer or wine on low to medium low for about 20 minutes - turn sausage occasionally and add more liquid if needed. . . . . Then, turn up the heat, add a little butter to the pan and brown the sausage. (Depending on your preference or recipe, you may want a more tender sausage. If so, skip the browning.)
The other Stove top method is Boiling - add enough water, beer or wine to the pan until the sausage is completely submerged. Crank up the heat and bring liquid to boil. Total cooking time is 8 minutes - not 8 minutes boiling - 8 minutes from when you turn on the heat. (For Fresh Polish, cooking time is 15 minutes.) This is a foolproof way to ensure the sausage is fully cooked. After cooking time is up, dump the water - add oil or butter to the pan and brown the sausage, turning occasionally. Internal Temp: 160°.
Cooking Method #2:
Cook Fresh Stoysich Sausage in the Oven
Truly a hassle free way to cook fresh sausage!
Bake at 325° for one hour. May want to add water beer or wine to the pan - turn occasionally to brown. Or - you can finish off by browning on top of stove. Internal Temp: 160°.
Cooking Method #3:
Cook Fresh Stoysich Sausage on the Grill
Arguably one of the best ways to prepare fresh sausage! With this method (as with stovetop) there are two schools of thought on sausage grilling . . . here goes:
Grill the Fresh Sausage: Best to go low and slow here. Grill on med-low to medium heat. Turning often to brown evenly. Total Cooking Time: about 25-30 minutes. Internal Temp: 160°
The longer and lower the cooking time, the more the sausage caramelizes and browns. High heat will burn the sugars - and you'll end up with black/burned broken casings.
When grilling your sausage, use tongs (not a fork!) to turn the sausage. You do not want to poke the casing and let out all the yummy juices. Grill low and slow; fast and hot will cause the juices in the sausage to boil, this makes the casing burst open, causing a burnt outside and raw inside. It is always best to keep the casing intact - this will yield a moist flavorful sausage because you are keeping all the juices/fat and flavors inside.
The other method? Boil First (see method #1) and Finish on the Grill - Finishing on the Grill simply involves browning - again, low and slow is always best.
For more grilling info (a lot more) check out: The Best Way to Grill Sausages | The Food Lab . This blog from Serious Eats offers a great method to grill fresh sausage and also explains what can go wrong when not grilled properly.
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